Timbale Milanaise

Ingredients

• Line a mould with the short crust
• some just boiled macaroni, enough to about quarter fill the pie
• one part Parmesan to three parts Gruyere cheese
• one part Parmesan to three parts Gruyere cheese
• as much butter as you have cheese
• lay into this mixture some poultry livers
• bits of game or poultry
• pieces of ham

Method

1. 1

   Line a mould with short crust.

2. 2

   Fill with boiled macaroni, meat gravy, Parmesan, Gruyere, and butter.

3. 3

   Add poultry livers, game, and ham.

4. 4

   Simmer for 40-45 minutes.

5. 5

   Dot with butter, sprinkle with cheese and pepper, layer with macaroni, pour gravy, cover with paste, and bake for 30 minutes.

6. 6

   Serve plain or with gravy.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

Timbale Milanaise. — Line a mould with the short crust as described above, and have ready some just boiled macaroni, enough to about quarter fill the pie; now put it back into a pan with some good meat gravy or stock, one part Parmesan to three parts Gruyere cheese, and as much butter as you TIMBALES, YOL-AU-VENT, PATTIES, &c. 93 have cheese, then lay into this mixture some poultry livers, bits of game or poultry, pieces of ham

Cook this with the app: pantry check, scaling, and the assistant.